Blueberry Peach Shortcakes – #BakeTogether

by Kate on July 26, 2012

Blueberry Peach Shortcakes - #blueberry #peach

When Abby posted this month’s BakeTogether recipe for shortcakes, I was tempted to make hers just as she originally wrote it. Chocolate shortcakes with chocolate bits topped off with whipped cream and fresh strawberries. But that isn’t the spirit of BakeTogether, we must make it our own although clearly, it’s hard to top that original.

As I thought about summery shortcakes and all the endless possibilities that lay before me I was having trouble deciding which route to pursue. There are so many fresh, juicy, gorgeous summer fruits that could be paired with moist shortcakes and be hugely successful. I kept coming back to the ripe, fragrant white peaches that I had resting on my counter from the other day when I once again made fruit salad. (So addicted to that salad right now!) As my mind settled on peaches I looked for a partner for them. My favorite fruit to pair with peaches are blueberries and it just so happened that I had some. Must have been meant to be.

For my shortcakes I opted to transform the double chocolate shortcakes back to a more traditional white shortcake to which I added lemon. Then the finishing touch was a simple, “un-messed-around-with” whipped cream. These shortcakes finished up just around lunch time so they were a pleasant surprise midday dessert for Maddy and I since Mike won’t eat blueberries. Surprise. Surprise. I know, you must be shocked that my husband won’t eat yet another thing. And so the list goes on… (For any new readers, I live with the world’s pickiest eater. His diet pretty much consists of pizza, chicken parm, hamburgers and a TON of Fla-vor-ice!)

These shortcakes are best when eaten with the blueberries and peaches still warm and the cold whipped cream freshly beaten. The coolness of the fresh whipped cream is the perfection with the bright, lemon shortcakes and the warmth of the fruit.




One Year Ago: Cherry Amaretto Tart

Blueberry Peach Shortcakes

45 minutes

Yield: 8 servings

Tender shortcakes with blueberry peach compote make a wonderful summer treat.


    For Shortcakes:
  • 8 tablespoons unsalted butter, chilled
  • 3/4 cup buttermilk, chilled
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 2 teaspoons finely minced lemon zest
  • juice from half a lemon
  • 2 tablespoons sanding sugar or turbinado sugar, optional
  • For Blueberries & Peaches:
  • 2 cup fresh blueberries
  • 4 ripe peaches, diced
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • For Whipped Cream:
  • 1 1/2 cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract


    To make the shortcakes:
  1. Position an oven rack in the center of the oven and heat the oven to 400Β°F. Line a cookie sheet with parchment paper.
  2. Cut the butter in half lengthwise, cut each half lengthwise again, and then cut each strip into 8 pieces. Put the butter in the freezer until ready to use.
  3. Measure the buttermilk into a measuring cup and add the vanilla. Using a fork, whisk until blended and keep in the refrigerator until ready to use.
  4. Put the flour, sugar, baking powder, baking soda, and salt in a food processor and pulse until well blended. Add the cold butter pieces and, using short pulses, cut the butter into the flour until the mixture resembles coarse meal with small pieces of butter (about pea-sized) still visible, about 1 minute. Scrape the mixture into a large bowl.
  5. Pour the buttermilk and vanilla over the flour mixture. Add the lemon zest and juice of half a lemon. Using a rubber spatula, stir and fold until it forms a moist dough with some floury bits remaining. Scrape the dough and any remaining floury bits on the counter and knead a few times until the dough is evenly moist and holds together well.
  6. Abby says "Gently press the dough into a thick 8x4 inch rectangle. Using a large sharp knife, trim the edges to make a neat rectangle and cut into 8 equal squares. Arrange the biscuits on the prepared cookie sheet about 1 inch apart. Sprinkle the tops with the sanding sugar, if using." **I found my dough to be very sticky and impossible to accomplish the above instructions. I pressed my dough into a thick rectangle on the prepared sheet, baked it as directed below and cut them into rectangles afterward**
  7. Bake until puffed and spring back when the tops are gently pressed, 16 to 18 minutes. Move the sheet to a cooling rack and let the biscuits sit until they’re cool enough to handle, about 15 minutes. Serve warm or at room temperature.
  8. For the blueberries and peaches:
  9. Combine both fruits, sugar, cornstarch and lemon juice in a large saucepan. Cook over medium-low heat until the blueberries begin to burst, the peaches have softened and the juices have thickened.
  10. To make the whipped cream:
  11. In a medium bowl, combine the cream, sugar and vanilla. Using an electric mixer, beat until medium firm peaks form when the beaters are lifted. Serve immediately.
  12. To Assemble:
  13. Top a shortcake with the blueberry peach mixture and serve with whipped cream.

{ 17 comments… read them below or add one }

Barbara | Creative Culinary July 26, 2012 at 10:44 am

I love the combination of peaches and blueberries too…like you most often in a salad but I have no doubt this would become a new favorite.


Kate July 26, 2012 at 8:40 pm

Thanks Barb! The peaches and blueberries were perfect together.


Christine July 26, 2012 at 5:55 pm

we always had those packaged spongecakes with the shortcake recipes… ya, I know.
Then I made a real shortcake dough and mine came out so dry! I will have to try out your version……


Kate July 26, 2012 at 8:42 pm

I had only ever had the package spongecake also! This was my first try with homemade and it was quite good. Definitely nothing like the packaged ones. No comparison! In a very good way πŸ˜‰


Jennie @themessybakerblog July 26, 2012 at 9:06 pm

These shortcakes look gorgeous. All tender and buttery- yum!

I feel bad for picky eaters because they miss out on all the good food the world has to offer.


Kate July 27, 2012 at 7:07 pm

I feel bad for picky eaters too. Sad, really. And thanks! I’m so glad you like my shortcakes πŸ˜‰


Kim Bee July 26, 2012 at 10:31 pm

These are beautiful. I love warm fruit over shortcakes, then the added cold cream just makes it such a fun adventure. The photos are gorgeous.


Kate July 27, 2012 at 7:07 pm

Thanks so much!! I really appreciate that. I adored these shortcakes.


Lisa July 27, 2012 at 8:55 am

I’m totally with you on taking advantage of the summer fruits when you can get them at their best..since you can ger good chocolate any time of the year. They look amazing..and blueberry and peach go together like rama lama ding dong..oh, forget it..I’m such a dork lol


Kate July 27, 2012 at 7:09 pm

Ha! You’re not a dork πŸ˜‰ Love the reference and couldn’t agree more! Thanks


Hannah July 27, 2012 at 10:51 am

Lemon shortcakes sound divine, Kate! And peaches and blueberries just sing of summer. What a lovely treat…especially in the middle of the day!


Kate July 27, 2012 at 7:09 pm

Thanks Hannah! It really was a special mid-day treat for us. So good!


suzanne July 28, 2012 at 8:16 pm

Sounds great, peaches and blueberries are a great combination. The lemon shortcake sounds perfect. What a wonderful treat!!


Kate July 30, 2012 at 7:53 pm

Thanks Suzanne!


Nancy July 31, 2012 at 5:54 pm

My shortcakes growing up were Bisquick Beauties, from the recipe right on the side panel of the good old yellow box! After trying Abby’s, there’s no going back! I love how you “un-chocolated” and “lemonized” the biscuits, something I will try next time because(wait for it. . .) my husband. Doesn’t. Eat. Chocolate.


Kate August 1, 2012 at 5:37 pm

GASP!! Be still my beating heart!!! Doesn’t eat chocolate?!? How can this be? Well, I do hope that he enjoys these “un-chocolated” shortcakes πŸ˜‰ (Your terms cracked me up!)


Rachel @ I Love My Disorganized Life July 19, 2013 at 11:52 am

I do love blueberries, and now this shortcake! PINNED!


Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs